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Ever heard of the story behind the origin of sambhar, the delicious lentil stew a jewel from the andhra kitchen? Read this interesting story at wiki [1]. Stories apart, a couple days earlier, I posted how to make home-made sambhar powder, and do not want to leave it half complete to  my readers without posting the recipe for sambhar. A perfect dish for the cold winter nights here. I could’nt stop thinking about home as I taste this delicous lentil stew that takes me back to my childhood once again. Eat it accompanied by crunchy pappadums or a simple potato stir fry, it tastes amazing. Here is how it is made:


Kandi pappu (Toor dal) – 1 Cup

1 tsp cooking oil

Shallots or Sambhar Onions – 10 -12

Mullakada/Drumsticks – 1 (Cut into 2 inch pieces)

Sorakaya/Anapakaya/Bottle gourd – 1 cup (peeled & cubed)

2 medium sized tomatoes – cut into quarters

1 carrot – Wash & cut into cubes

4-6 green chillies – slit lengthwise (Adjust to your spice levels)

5-6 curry leaves

1 large lemon sized tamarind – soaked in 3 cups of warm water and pulp extracted

Salt to taste

Pinch of turmeric

1 tbsp sugar or grated jaggery

1 tsp grated coconut

2 tbsps sambhar powder [2]

For popu/tadka/tempering:

Cooking oil – 2-3 tbsps

3-4 crushed garlic cloves

1 tsp avalu (mustard seeds)

3/4 tsp jeelakarra (jeera)

3-4 dried red chillies (tear roughly)

2 pinches of hing/inguva/asafoetida

10-12 curry leaves

Freshly chopped coriander leaves for garnish – 3-4 tbsps

How To: